Occupational reactions to foods

Occupational food allergy

PURPOSE OF REVIEW

Occupation is an important contributing factor in the presentation of allergic disease in adults. This review article focuses on the contribution of occupation to the development and presentation of food allergies.

RECENT FINDINGS

A variety of occupations involve repeated transdermal and respiratory exposures to food-related allergens, which can result in sensitization. A sensitized individual can then manifest symptoms of food allergy after ingestion of the relevant food, even in a nonoccupational setting. Cooks and other food-processing workers bear increased risk for being sensitized to foods. Although any type of food can become a causal agent for this phenomenon, published cases of occupational food allergy concentrate on fish and seafood allergies among cooks and food-processing workers who come into direct contact with these foods. Latex-fruit syndrome is also a relatively common form of occupational food allergy among healthcare workers. Hand eczema has also been shown to be an important risk factor for occupational sensitization to food allergens.

SUMMARY

The association of occupation with food allergy in adults has been documented. Considering the under-recognized nature of this phenomenon, we should be aware in our clinical practice that a patient's occupation might be relevant to his or her food allergy.

[Type IV contact allergies in the food processing industry: an update]

BACKGROUND

The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema.

OBJECTIVES

The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations.

METHODS

The literature on type IV sensitization in the food sector is summarized.

RESULTS

The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae.

CONCLUSION

Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.

The role of inhalant food allergens in occupational asthma

Workers handling food products and derivatives are at increased risk of developing occupational asthma. Exposure to food allergens occurs primarily through inhalation of dust, steam, vapors, and aerosolized proteins generated during cutting, scrubbing or cleaning, cooking or boiling, and drying activities. Suspicion of the diagnosis of occupational asthma should lead to proper investigation to confirm the diagnosis objectively. Most inhaled food allergy is IgE mediated, and skin prick tests or specific IgE tests are useful tools to support the diagnosis, but objective evidence of asthma by monitoring of peak expiratory flows at and off work or specific inhalation challenges offers a better diagnostic value. This article provides a list of the various foods, food additives, and contaminants that have been associated with occupational asthma.

Recent developments in airway and nose occupational sensitizers

PURPOSE OF REVIEW

To describe the latest developments in the field of occupational asthma and occupational rhinitis in 2001 and 2002.

RECENT FINDINGS

Several surveillance programs of occupational diseases, such as Observatoire National des Asthmes Professionnels in France, Surveillance of work-related and Occupational Respiratory Diseases in South Africa (SORDSA), Surveillance of Work-related and Occupational Respiratory Diseases (SWORD) in UK, have reported on the frequency of occupational asthma. The causative agents were mainly flour, isocyanates and latex. The common methods of diagnosis - questionnaires, cutaneous tests, Peak Expiratory Flow Rate (PEFR), bronchial hyperresponsiveness - still create controversy. In addition, the specific bronchial challenge, the classical gold standard of diagnosis, has its limitations since it cannot be performed in every case. Other methods have been assessed as inflammatory markers in induced sputum. Occupational rhinitis appears to be a poorly diagnosed condition.

SUMMARY

Further studies are expected to explore the effect of environmental control and medical surveillance. The key to successful management of occupational asthma and occupational rhinitis may be prospective surveillance of the occurrence of specific IgE antibodies before the onset of allergic symptoms.